Classic Ukrainian Borscht
Borscht is a traditional Eastern European soup made with beets, cabbage, vegetables, and herbs. It has a deep red color and a rich, slightly tangy flavor. It's often served with sour cream and fresh herbs.
- Total time
- 60 min
- Servings
- 6
- Calories
- 130
- Protein
- 4g
Ingredients
- 2 medium beets
- 1 carrot
- 1 onion
- 2 potatoes
- 1 cup shredded cabbage
- 2 tbsp tomato paste
- 6 cups beef or vegetable broth
- 1 tbsp olive oil
- 1 tsp vinegar or lemon juice
- 1 ½ teaspoon salt
- 1 ½ teaspoon black pepper
- 1 Sour cream (for serving)
- 1 Fresh parsley or dill (for serving)
Instructions
- 1
Peel the beets and grate them using a grater.
- 2
Peel the carrot and grate it.
- 3
Dice the onion into small pieces.
- 4
Peel the potatoes and cut them into small cubes.
- 5
Shred the cabbage into thin strips.
- 6
Place a large pot on the stove.
- 7
Turn the heat to medium heat.
- 8
Add 1 tablespoon olive oil to the pot.
- 9
Add the chopped onion and cook for 3–4 minutes until soft.
- 10
Add the grated carrot and cook for 2 minutes.
- 11
Add the grated beets and stir.
- 12
Cook the mixture for 5 minutes, stirring occasionally.
- 13
Add the tomato paste and mix well.
- 14
Pour 6 cups broth into the pot.
- 15
Add the potatoes and cabbage.
- 16
Turn the heat to medium-high and bring the soup to a boil.
- 17
Once boiling, reduce the heat to medium-low.
- 18
Let the soup simmer for 25–30 minutes until the vegetables are soft.
- 19
Add salt, pepper, and vinegar.
- 20
Stir and taste the soup.
- 21
Add more salt if needed.
- 22
Pour the hot borscht into bowls.
- 23
Add a spoon of sour cream on top.
- 24
Sprinkle fresh parsley or dill over the soup.
- 25
Serve warm.
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